Ham En Croute
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Pie crust mix||40 Ounce|
|Ground thyme||2 Teaspoon|
|Ground sage||2 Teaspoon|
|Ice water||1 Cup (16 tbs)|
|Heavy cream||2 Tablespoon|
Skin 1 (12- to 15-lb.) ham on the bone, fully cooked, and remove all fat.
Spread ham with 1/4 cup prepared spicy mustard.
In a large bowl, mix 4 (10-oz.) pkgs. pie crust mix with 2 teaspoons each powdered thyme and sage and 1/2 teaspoon pepper.
Add 1 cup ice water mixing lightly.
Shape into a ball.
On a large, well-floured surface, roll out dough to 14-inch thickness.
Place ham in center of dough and wrap dough around it.
Trim off any excess dough.
Moisten edges of pastry with water, join and seal securely.
Roll out trimmed pieces of dough and cut into decorative shapes with cookie cutter.
Moisten backs of shapes with water and place on pastry-wrapped ham.
In a small bowl, beat with a fork 2 egg yolks and 2 tablespoons heavy cream.
Brush over pastry.
Bake ham 45 minutes at 375Â°, or until crust is golden brown.
If the ham is served hot, Madeira Sauce is an excellent accompaniment.
Heat together 1/2 cup each red wine and beef consomme, 2 tablespoons each chopped parsley, chopped onion and chopped celery, 1/8 teaspoon each pepper and thyme.
Simmer 5 minutes.
Strain and whisk into a mixture of 1 tablespoon each butter or margarine and flour which have been heated in a saucepan for 3 to 4 minutes until golden brown in color.
Boil until reduced by half and add 1/2 cup Madeira wine.